What to Cook Tonight

Good morning. I had this idea to freestyle a lobster banh mi, no-recipe style. I’d pickle some carrots and cucumbers in sugared vinegar with a sprinkle of salt, then make a compound mayonnaise with cilantro, mint, fish sauce and Sriracha. I’d fold that around some lobster meat and put it into a toasted baguette, then top it with the pickled vegetables, more cilantro and mint, and some sliced jalapeños.

It sounded delicious. But also like a lot of work for a weeknight meal. (Let’s make it this weekend.) Easier: pepperoni quesadillas on corn tortillas, served with lots of cilantro and sliced radish. You can make that! For dessert, put a lot of cut watermelon into the food processor, along with the juice of a lime, then blitz it. I don’t strain the resulting juice. I like the pulp. Life’s great this time of year.

It all should get you good and hungry. If you don’t make the quesadillas this evening (though you ought to, sizzling them in high-fat butter, letting them get good and crisp outside their molten interior), you can find thousands of actual recipes to make on NYT Cooking. Tuna poke, for instance!

Yes, you need a subscription to access them. That’s so we can keep working, and helping to support our families.

And here, to play us out to the intermission, is Fosse’s giant choreography for the end of the first act of “Big Deal,” a Broadway flop in 1986 that still won him the Tony Award for best choreography. (Read Frank Rich’s review, in The Times.) It’s electrifying. See you on Friday.

Correction:May 29, 2019

An earlier version of this article misidentified Sancerre. It is a region of the Loire Valley where the wine Sancerre is made. It is not a grape.